Stuffed pike - recipe and small tricks

Pike from time immemorial was not just considered in Russiafish. Human rumor endowed her with reason and kind heart, tales and proverbs were composed about her. Since ancient times, respect for pike and those who were associated with cooking. And this fish has never been the food of the poor. It was served by the boyars and rich merchants, and the pike, stuffed entirely and baked in the oven, was considered a dish, worthy of the king himself. To this end, whole fish from the northern regions of Russia were delivered to the capital.

International food - stuffed pike

Recipe baked whole fish with tender fleshinside and a fragrant crust it would be wrong to call a dish of Russian cuisine. This dish is known and loved in other countries of Europe and America, because unpretentious fish are found in many water bodies. The recipe for a stuffed pike takes a special place in Jewish cuisine.

Technology of preparation

The main counter of the recipe is thatthe fish looks whole, but inside it there are no bones. Therefore, you need to remove the skin very carefully, so as not to damage it. The pike pulp should also be gently separated from the bones and grinded. To dryish meat became more tender, onion is added onion and soaked in milk bun. Next is stuffed pike, the recipe of which can be supplemented with greens, stewed carrots, fried mushrooms, baked in the oven. And the fish turns tender and fragrant.

Trying to cook?

It is not surprising that there are no strict proportions for such an international recipe. Therefore, we will take everything by eye.

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Pike larger, a piece of white bread or butterbun, a little warm milk, egg, bulb and carrot. In addition, you can use a few mushrooms, half a bunch of dill, a few feathers of green onions, a slice of cheese. In addition, lettuce leaves and mayonnaise for decoration, to make a beautiful and festive stuffed pike.

Recipe
Carefully make an incision around the head. The skin from the pike is removed easily, like a stocking. If you can not remove it entirely, then the head can be cut completely, and along the abdomen make an additional incision.

Cut the flesh from the spine, grind through the meat grinder.

Do not worry about small bones - they are allremain on the screw. It is advisable to rotate mincemeat twice, adding to the fish meat a soaked bun. Onion and carrots cut rather small, fry in oil, also pass through a meat grinder.

If you decide to add and mushrooms - they need to be simplefry and mix with minced meat, you do not need to scroll. Salt and black pepper can be added at this stage. Next, you should carefully fill the "stocking" of the skin with minced meat. Do not push it all - most likely, it does not fit, and the peel will burst. Ready pike to lay on a baking tray, attach the head and bake in the oven.

Serving on the table

Stuffed pike, the recipe of which is not so muchcomplicated, perfect for a festive table. Therefore, it is necessary to take care of the appearance of the dish. Mayonnaise is useful: if you draw a mesh on an almost finished fish and return it to the oven for a couple of minutes, it will turn out very nicely. Go well with baked fish and lettuce, spinach, lettuce. "Go" to her also red berries, for example, cranberries, viburnum. You can use halves of lime.

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